Best 5 Plum Red Pear And Ginger Jelly Recipes
Indulge your taste buds with a trio of delectable fruit jellies: Plum Red Pear and Ginger Jelly, Plum and Ginger Jelly, and Pear and Ginger Jelly. These homemade treats are bursting with the natural goodness of fresh plums and pears, complemented by the warmth of ginger and the subtle sweetness of sugar. Perfect for preserving the summer harvest or enjoying as a special treat, these jellies are sure to impress with their vibrant colors and delightful flavors. Whether you're a seasoned jelly maker or a beginner looking for a fun and rewarding project, these recipes provide clear instructions and helpful tips to ensure success.
Check out the recipes below so you can choose the best recipe for yourself!
PLUM, RED PEAR, AND GINGER JELLY
This is a great tasting jelly, that just came to be because I had this in my refrigerator at the time. It is very good, especially on biscuits or even scones.
Provided by Tiffany Bannworth
Categories Jams & Jellies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel plums, pears, and ginger. Then slice paper thin or as small as possible.
- 2. Then boil in water. Reduce to a simmer and cover. Cook for 30-45min.
- 3. Place in food processor. Puree/liquefy.
- 4. Return to pot. Add sugar and whisk.
- 5. Cook on medium heat for 10 minutes.
- 6. Then while whisking, add the envelopes of gelatin, one at a time.
- 7. Make sure to not leave any clumps.
- 8. Pour into sterilized jars, leaving 1/2in gap.
- 9. Can using water bath process.
PLUM FREEZER JAM WITH CARDAMOM AND GINGER
Provided by Katherine Sacks
Categories Condiment/Spread Ginger Kid-Friendly Plum Small Plates
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
- Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
- Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
- Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
- Do Ahead
- Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.
WILD PLUM JELLY
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! -Ludell Heuser, Mt. Horeb, Wisconsin
Provided by Taste of Home
Time 1h
Yield about 8 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.
GINGER PEAR FREEZER JAM
At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.-Jeni Pittard, Commerce, Georgia
Provided by Taste of Home
Time 40m
Yield 7 cups.
Number Of Ingredients 7
Steps:
- Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla., Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
PLUM JELLY
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Provided by Shady Acres Cooking
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 5
Number Of Ingredients 3
Steps:
- Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
- Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
- Place jars on a towel to cool until lids pop. Press lids to confirm the seal.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 185.9 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.6 g, Sodium 1.4 mg, Sugar 182.4 g
Tips:
- Select ripe and blemish-free plums and pears for the best flavor.
- Use a combination of red and yellow plums to create a visually appealing jelly.
- Add a knob of butter to the fruit mixture before cooking to prevent foaming.
- Stir the fruit mixture frequently while cooking to prevent sticking.
- Use a cheesecloth-lined colander to strain the fruit juice, ensuring a clear and smooth jelly.
- Sterilize your jars and lids before filling them with the hot jelly to prevent spoilage.
- Process the filled jars in a boiling water bath for the recommended time to ensure a safe seal.
- Store the sealed jars in a cool, dark place for up to a year.
Conclusion:
Plum, red pear, and ginger jelly is a delicious and versatile condiment that can be enjoyed on toast, scones, or crackers. It is also an excellent addition to cheeseboards and charcuterie plates. The combination of sweet plums, tart pears, and spicy ginger creates a unique and flavorful jelly that is sure to impress your friends and family. With careful preparation and attention to detail, you can easily make this delicious jelly at home. So gather your ingredients, sterilize your jars, and get ready to create a batch of this delicious and versatile jelly.
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